In a medium saucepan set over medium-high heat, bring the cranberries, maple syrup, water, orange zest, cinnamon, and salt to a boil. Reduce heat and simmer until the cranberries pop open and the liquid thickens, 3-5 minutes. Remove from heat and let cool completely.

Meanwhile, in a large mixing bowl, combine the cream cheese, coconut milk, sugar, vanilla, and coconut oil. Mix well to combine.

In a small pan over medium heat, melt the butter. Remove from heat and add the chocolate chips, if using, and stir until melted. Add the graham cracker crumbs and mix well to ensure all of the crumbs are moistened.

Divide the graham cracker mixture among four glasses or small jars (about 8 ounces each). Use the handle of a wooden spoon to press the crumbs together and form a crust. Cover with about 2/3 cup of the cheesecake filling, then top with the cranberry topping.

Refrigerate at least 1 hour before serving.